Last night I canned 11 1/2 pints of quince marmalade. I used this recipe:
Quince Marmalade
3 1/2 lb quinces (after de-peeling and coring you'll get about 3 lbs)
5 3/4 c granulated sugar
10 c water
1 whole lemon, thinly sliced.
Peel, quarter, and core quinces. This was the tough part - especially around the very woody core, those quinces cut like squash. Collect the peels and cores, wrap them in cheesecloth. The quinces will turn a bit brown, don't worry about it.
Combine all ingredients (including quince trimmings in the cheesecloth) into large stockpot.
Simmer under low/low medium heat for several hours. Quince will begin to turn rosy, the sugar syrup will turn red. Pierce a quince piece, when it softens, remove and discard the bag of cheesecloth.
Mash your quince and keep cooking until the quince jam is of the color you like and the mixture passes the sheet test. The longer you cook, the redder it gets. 5 hours was my limit, and turned my yellow quinces into a glorious red marmalade...
Process by boiling waterbath (quince ph range is about 3.8 - 4.0, plus the lemon adds a bit more acid). Fill jars with 1/4 inch headspace, put on lids and rings, process for 25 minutes.
quince marmalade
November 5th, 2010 at 03:45 am
November 5th, 2010 at 01:20 pm 1288963220
November 24th, 2010 at 05:57 am 1290578258